Ed Erickson Hey, French could be ethnic to someone.
The Menu
PASSED APPETIZERS
Onion tarts
Chicken provencal puff pastries
Baked Apple Tarts with whipped goat cheese and honey
FIRST COURSE
Spinach salad with apples, candied walnuts, cranberries, and goat cheese
SECOND COURSE
Escargot
THIRD COURSE
Steak and frites
FOURTH COURSE
Cheeseboard and fruit
Charloe – cow
Dante – sheep
Mount Zion – goat
Served with figs, grapes, cranberry compote, pecans, and toasted bread
FIFTH COURSE
Crepes with creme brûlée filling and fruit garnish
The Wine
Henri Giraud Espirit Blanc de Blancs
100% chardonnay fermented in a thermo-regulated vat over whole lees. 10% of chardonnay from Ay Grand Cru raised in oak barrels.
2012 Henri Bourgeois Les Baronnes Sancerre
In order to preserve and develop the aromatic potential, the wine is fermented then matured on its fine lees for 5 months in thermo regulated stainless steel tanks at 15-18 degrees C.
2011 Domaine Gilles objet La Collonge Pouilly-Fuisse
Located in the municipality of Fuisse, plots “Fields” are plated on clayey calcareous mari with a total area of 64 acres. Plot planted there more than 50 years. matured in vats and oak barrels for 12 months.
2011 Domaine Faivelery Mercurey
The grapes are pressed and vinified on site in Mercurey. Then the wine is brought to Nuits-Saint-Georges to be matured in oak barrels for 14 to 16 months in 19th century vaulted cellars which provide ideal conditions for raising wines.
2012 Schug Sonoma Coast Pinot Noir
The microclimates of the Sonoma Coast include the western portion of Carneros and the Petaluma Gap. The cool climate and low yield of these vineyards allow Pinot Noir grapes to mature slowly while retaining their natural acidity.
1995 Chateau Gazin, Pomerol, Cellar Selection
The vineyard of Chateau Gazin are planted with vines on the famous clay-gravel plateau of Pomerol. The harvest is vinified in small cement vats and then in oak barrels.
1996 Chateau Plince, Pomerol, Cellar Selection
The wine is fermented in traditional temperature controlled cement vats and then aged in 50% new french oak barrels for 12 to 18 months.
2008 Domaine Weinbach Gewurtztraminer Furstentum Grand Cru, Celler Selection
Limestone constitutes Furstentum’s soils. It is mixed with mari and sandstone. Mari brings power and body; sandstone brings elegance, vigor and complexity.
2013 Cascinetta Vietti Moscato d’asti
This wine is fermented in temperature controlled stainless steel tanks until it reaches 5.5% alcohol and is then dramatically cooled to stop fermentation to preserve its sweetness.
